James Martin Methi Chicken

This delicious Methi Chicken is a quick and easy dish that’s full of rich, aromatic flavors. With tender chicken, caramelized onions, and a creamy yoghurt base, it’s a perfect comforting meal. You can adjust the spices to suit your taste, making it a flexible and tasty choice for any day of the week.

Ingredients Needed

• 4 tbsp (60 ml) vegetable oil
• 2 onions, thinly sliced into half-moons
• 2.5 cm (1 inch) piece of cassia bark
• 2 green cardamom pods
• 1 clove
• 1 Indian bay leaf (tej patta)
• 2 dried red chillies
• 1 kg (2.2 lbs) boneless skinless chicken thighs
• 5-6 cm (2-2.5 inches) piece of fresh ginger, grated
• 3 garlic cloves, crushed
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 200 g (7 oz) full-fat Greek-style yoghurt
• 1 tsp dried fenugreek leaves (kasur methi)
• 1 tsp each salt and chilli powder
• 4 tbsp tomato purée (paste)
• ½ tsp sugar

To garnish:

• 4 tbsp double cream (optional)
• Handful of fresh coriander leaves

How To Make Methi Chicken

1. Fry the onions: Heat the oil in a heavy-based pan over medium-high heat. Add the onions and fry, stirring occasionally, for about 20 minutes until golden brown and caramelized. Use a slotted spoon to remove the onions, leaving the oil behind, and place them on a plate to drain. Spread them across the plate so they crisp as they cool.
2. Cook the chicken: Add the cassia bark, cardamoms, clove, bay leaf, and dried red chillies to the pan. Then add the chicken and cook over medium-high heat until golden brown all over.
3. Add the ginger, garlic, and spices: Reduce the heat to medium, then stir in the ginger and garlic. Cook for about 2 minutes until the garlic no longer smells raw. Add the turmeric and ground coriander, stirring for another minute.
4. Add yoghurt and fenugreek leaves: Stir in the yoghurt and dried fenugreek leaves. Be careful not to let the yoghurt boil.
5. Combine the ingredients: Add the caramelized onions, salt, chilli powder, and tomato purée. Stir gently and cover the pan. Simmer for 5 minutes.
6. Finish the dish: Remove the lid, stir in the sugar until dissolved, and taste to adjust the seasoning. Increase the heat to medium-high and stir uncovered until the oil rises to the surface. Serve hot, garnished with cream and fresh coriander, if using.

Recipe Tips

• Caramelize the onions slowly: Cook the onions over medium heat for about 20 minutes to get them golden and sweet. This step adds rich flavor to the dish.
• Don’t let the yoghurt boil: Stir in the yoghurt gently and cook on low heat to prevent it from curdling and ensure a smooth, creamy sauce.
• Let the chicken brown properly: When cooking the chicken, make sure it’s golden and slightly crispy on the outside before reducing the heat. This gives the dish a deeper, richer flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Methi Chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the dish to cool completely, then place it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Heat a little oil or water in a pan over medium heat. Add the Methi Chicken and stir occasionally for 5-7 minutes until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 250
• Total Fat: 18g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Sodium: 300mg
• Potassium: 450mg
• Total Carbohydrate: 7g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 20g

Try More James Martin Recipes:

• James Martin Smoked Haddock Risotto
• James Martin Steak And Kidney Pie
• James Martin Curried Parsnip Soup
• James Martin Brioche Bread And Butter Pudding